I'm on track again with trying to be good and loose weight. I am back to where I was before we threw caution to the wind while we were in California . . . which is 50 pounds down from where I was over a year ago. I still have about 50 to go.
It should get easier now - more fresh fruit and vegetables and great weather so walking and biking will be easier.
We had decided that we wanted to grill some fish this week. We don't really love salmon (which many people do on the grill) so we decided to try Mahi Mahi. This recipe was amazing.
We served it with sesame grilled asparagus, rice, and sald.
Teriyaki Mahi Mahi with Mango Salsa
Salsa
1 large ripe mango
1/4 cup finely chopped red onion
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh mint
1 teaspoon minced jalapeno peppers, with seeds
1/4 teaspoon kosher salt
marinade
1/4 cup soy sauce
1/4 cup sweet sake
1 tablespoon vegetable oil
1 tablespoon light brown sugar
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
4 mahi mahi fillets, about 6 oz. each and 1 inch thick
vegetable oil
For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
Cover bowl with saran wrap and refrigerate until ready to serve.
For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
Place the mahi mahi fillets in a large zip-lock plastic bag.
Pour marinade into bag; press the air out of the bag and seal tightly.
Turn/shake the bag to coat fillets with marinade.
Refrigerate for 20-30 minutes.
Take fillets out of bag and throw away marinade.
Brush or spray both sides of fillets with vegetable oil.
Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
Serve warm with salsa.
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